CHOCOLATE CHIP BISCUITS: Biscuit Day!

Today is Biscuit Day. Now Biscuits in the U.S. are not cookies, as in the U.K.  Nor are they dog biscuits. That said, there are several kinds. Here's a list of biscuits and how to use them The Nibble, one of my favorite websites. Scroll down for my recipe for Chocolate Chip Biscuits.  And, I love this Vintage ad from Bisquick for Biscuits and what you can do with them. 

TYPES OF BISCUITS 

Angel Biscuits. These lighter, fluffier biscuits are made with yeast. They rise before being baked. Drop Biscuits. A wet dough is dropped from a spoon onto a baking sheet. They’re not shapely like cut-out rounds, but just as delicious. 

Dumplings. The dumplings in the chicken and dumplings recipe are actually smaller drop biscuits. The biscuits are steamed in a pot rather than baked, and are served atop a hearty chicken stew. 

Rolled Biscuits. Also called baking powder biscuits, the dough is rolled out, then cut into rounds, and baked. 

Scones. Yes, scones are biscuits, even the versions that add cream and butter. Shortcake. The same biscuits used for shortcake—sliced in half and topped with whipped cream and berries added—are also popular in the bread basket. Scones can be used as well. 

Southern Buttermilk Biscuits. Loaded with butter and buttermilk, the result is rich and flaky. Baking soda is also often added to make the biscuit fluffier. 

There are numerous variations on the above. Some of them: 

Self-rising biscuits are made with self-rising flour. 

Cream biscuits are made with heavy cream. 

Sourdough biscuits are made with sourdough starter.

And see the Vintage Ad above for Bisquick. There are '6 things you and Bisquick can do with biscuits.' What's missing? Chocolate Chip Biscuits! 

This recipe below does not require Bisquick. You'll be making everything from scratch. Easy and fun! But, if you're using Bisquick, just throw in some chocolate chips!

CHOCOLATE CHIP BISCUITS

Ingredients
3 Tbsp sugar
2 cups self-rising flour  (*see below for easy substitute)
pinch of salt
1/3 cup unsalted butter
3/4 cup buttermilk
1/2 cup good quality dark mini-chocolate chips
1/4 cup unsalted butter, melted

Directions
Preheat oven to 425.
Combine flour and 1 Tbsp sugar in large bowl.
Cut butter into flour mixture with pastry blender until crumbly.
Add buttermilk and fold in chocolate chips. Stir just until dry ingredients are moistened (do not overstir). Turn dough out onto lightly floured surface. Knead 3 times.
Pat dough to 1/2-inch thickness
Cut with 2-1/4-inch round cutter.
Place biscuits on baking sheet.
Bake 15 minutes or until golden.
Take out and while still warm, quickly brush biscuits with 1/4 cup melted butter and sprinkle with sugar.

*Self Rising Flour Substitute:
In a separate container:
For each cup of all-purpose flour (level measure), add 1- 1/4 tsp baking powder and a 1/4 tsp salt. Then re-measure what you need (2 cups for this recipe)*